Leave a Review

Reviews

users rating3.5/4

Excellent weeknight
dish, agree that
amount of coconut
milk can tolerate
bumping up the red
curry paste to your
taste. Speaking of
which, Thai Kitchen
is fine if you don't
live in a city, but
otherwise look for
Maesri (canned) or
even better the
fresh frozen kind
imported from
Thailand, if you
really want it to
taste like takeout.
I found the
cinnamon/clove/cumin
addition fairly mild
but definitely made
it more interesting
- I wonder if the
people complaining
about its strength
were substituting
ground spices,
because when I
served this dinner
my friends hit
traffic and it ended
up sitting on the
stove for an hour
before reheating and
putting in the
spinach, plenty of
time for the
cinnamon and cloves
to take over if they
were going to have
an insurrection, and
I can confirm they
remained
gentlemanly.

I made this for my bosses and it was exceptional. even the kids were asking for more. I only added 3 tablespoons of curry instead of the 1-1 1/2 the original said. Also try peppered cashews. Delicious. I will make this again and again.

I loved this recipe
and found it a
perfect balance of
flavors. Unlike the
other reviewer, the
consistency of mine
was creamy like most
Thai curry dishes,
because I browned
the squash long
enough that it was
not too spongy to
soak up sauce later.
Did use yellow curry
as its my fav, and
will add shrimp next
time. Will make
again and again!
Make sure you have
enough liquid to
cover the squash, as
it is what makes it
soft when simmered.
Try it its an
excellent warming,
spicy winter dish!!
You won't be
disappointed!

Unlike some of the other reivewers,
my husband and I liked the flavors
with the cumin and cinnamon and
cloves. The problem was the
consistency. I was expecting it to
be rather liquid like other thai
curries, but the butternut squash
soaked up virtually all of the
coconut milk so the end result was
thick and gooey, something on the
order of hot oatmeal. I probably
won't try it again, but if I did,
I'd use a third of the amount of
squash indicated.

Unlike some other reviewers, my husband and I liked the flavor mixture of cinnamon/cloves/turmuric, but the consistency was bad. I was expecting something rather liquid like other Thai curries, but the squash soaked up all of the coconut milk and the resultant consistency was something on the order of oatmeal. If I were to do it again (which I don't think I'd do), I'd use a third of the amount of squash.

I've made this recipe twice and thought it was very
flavorful and tasty. My friends gave me rave
reviews and wanted the recipe. I didn't use cloves
only because I didn't have them. I'm sure the
recipe would be even better with cloves.

A rare disaster from Epicurious. It was far too spicy, between the curry paste and the cumim/clove/cinnamon combo. And the overall over-spiced flavor completely overwhelmed the squash and spinach; I couldn't taste them at all. We threw the leftovers away (almost unheard of around here!)

A nice dish, but I think it needed
some changes. Made it as written
once. The spices are more like
southern Indian curry and the fish
sauce is more Thai. Putting them
together made for, in my opinion,
weird and muddled results. The
flavors didn't layer well. The
second time I cut out all the spices
other than the curry paste (so no
cumin, cloves, cinnamon) and mixed
the fish sauce with some lime juice
and brown sugar as other cooks did.
I thought the flavors melded much
better. I'm sure you could go
the "Indian" route as well, and not
include the fish sauce. If I'd had
some thai basil, I would have used
it. Kaffir lime leaves would have
worked too, or maybe some lime
zest. Had cilantro on hand, so used
that as a topping. Lite coconut
milk works, but be aware that it
won't behave quite the same way as
the recipe indicates. Tastes fine,
though. I addded some chicken for
protein as well. Red peppers would
also be good.